Effect of formulation on the quality of frozen bread dough

Detalhes bibliográficos
Autor(a) principal: Salas-Mellado, Myriam de las Mercedes
Data de Publicação: 2003
Outros Autores: Yoon, Kil Chang
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da FURG (RI FURG)
Texto Completo: http://repositorio.furg.br/handle/1/4610
http://dx.doi.org/10.1590/S1516-89132003000300018
Resumo: The main objective of this work was to determine the influence of formulation on the stability of bread dough during frozen storage. Bread doughs containing gluten and trehalose were submitted to mechanical freezing at -30° C and stored frozen for 45 days. Two types of instant yeast were tested: (A) for sweet doughs and (B) for savoury doughs. Specific volume was significantly affected by the yeast type, type A showing better effect than type B. Frozen storage of the doughs negatively affected the specific volume, crumb hardness and technological score of the bread. The addition of 10% trehalose had a beneficial effect on the cell survival rate for both the yeasts.
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spelling Effect of formulation on the quality of frozen bread doughBreadmakingFrozen doughFormulationThe main objective of this work was to determine the influence of formulation on the stability of bread dough during frozen storage. Bread doughs containing gluten and trehalose were submitted to mechanical freezing at -30° C and stored frozen for 45 days. Two types of instant yeast were tested: (A) for sweet doughs and (B) for savoury doughs. Specific volume was significantly affected by the yeast type, type A showing better effect than type B. Frozen storage of the doughs negatively affected the specific volume, crumb hardness and technological score of the bread. The addition of 10% trehalose had a beneficial effect on the cell survival rate for both the yeasts.O principal objetivo deste trabalho foi determinar a influência da formulação na estabilidade da massa de pão durante a estocagem congelada. As massas para pão contendo glúten Vital e trealose foram submetidas a congelamento mecânico de -30o C e estocadas na forma congelada por 45 dias. Foram testados dois tipos de leveduras instantâneas: (A) para massas doces, e (B) para massas salgadas. Foram avaliados na massa, os efeitos da formulação, tipo de levedura e a estocagem congelada, pelas características de extensibilidade e a contagem de leveduras viáveis, e no pão, pelo volume específico, a dureza do miolo e as características tecnológicas. Somente o volume específico foi influenciado pelo tipo de levedura, mostrando o tipo A um melhor efeito do que o tipo B. A estocagem congelada influenciou negativamente o volume específico, a dureza do miolo e a pontuação tecnológica do pão. A adição de 10% de trealose mostrou um efeito benéfico na taxa de sobrevivência celular para ambos tipos de leveduras.2014-09-23T22:35:42Z2014-09-23T22:35:42Z2003info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfSALAS-MELLADO, Myriam de Las Mercedes; YOON, Kil Chang. Effect of formulation on the quality of frozen bread dough. Brazilian Archives of Biology and Technology, v. 46, n. 3, p. 461-468, 2003. Disponível em: <http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132003000300018&lng=en&nrm=iso&tlng=en>. Acesso em: 26 ago. 2014.1516-8913http://repositorio.furg.br/handle/1/4610http://dx.doi.org/10.1590/S1516-89132003000300018engSalas-Mellado, Myriam de las MercedesYoon, Kil Changinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da FURG (RI FURG)instname:Universidade Federal do Rio Grande (FURG)instacron:FURG2019-12-04T01:05:20Zoai:repositorio.furg.br:1/4610Repositório InstitucionalPUBhttps://repositorio.furg.br/oai/request || http://200.19.254.174/oai/requestopendoar:2019-12-04T01:05:20Repositório Institucional da FURG (RI FURG) - Universidade Federal do Rio Grande (FURG)false
dc.title.none.fl_str_mv Effect of formulation on the quality of frozen bread dough
title Effect of formulation on the quality of frozen bread dough
spellingShingle Effect of formulation on the quality of frozen bread dough
Salas-Mellado, Myriam de las Mercedes
Breadmaking
Frozen dough
Formulation
title_short Effect of formulation on the quality of frozen bread dough
title_full Effect of formulation on the quality of frozen bread dough
title_fullStr Effect of formulation on the quality of frozen bread dough
title_full_unstemmed Effect of formulation on the quality of frozen bread dough
title_sort Effect of formulation on the quality of frozen bread dough
author Salas-Mellado, Myriam de las Mercedes
author_facet Salas-Mellado, Myriam de las Mercedes
Yoon, Kil Chang
author_role author
author2 Yoon, Kil Chang
author2_role author
dc.contributor.author.fl_str_mv Salas-Mellado, Myriam de las Mercedes
Yoon, Kil Chang
dc.subject.por.fl_str_mv Breadmaking
Frozen dough
Formulation
topic Breadmaking
Frozen dough
Formulation
description The main objective of this work was to determine the influence of formulation on the stability of bread dough during frozen storage. Bread doughs containing gluten and trehalose were submitted to mechanical freezing at -30° C and stored frozen for 45 days. Two types of instant yeast were tested: (A) for sweet doughs and (B) for savoury doughs. Specific volume was significantly affected by the yeast type, type A showing better effect than type B. Frozen storage of the doughs negatively affected the specific volume, crumb hardness and technological score of the bread. The addition of 10% trehalose had a beneficial effect on the cell survival rate for both the yeasts.
publishDate 2003
dc.date.none.fl_str_mv 2003
2014-09-23T22:35:42Z
2014-09-23T22:35:42Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv SALAS-MELLADO, Myriam de Las Mercedes; YOON, Kil Chang. Effect of formulation on the quality of frozen bread dough. Brazilian Archives of Biology and Technology, v. 46, n. 3, p. 461-468, 2003. Disponível em: <http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132003000300018&lng=en&nrm=iso&tlng=en>. Acesso em: 26 ago. 2014.
1516-8913
http://repositorio.furg.br/handle/1/4610
http://dx.doi.org/10.1590/S1516-89132003000300018
identifier_str_mv SALAS-MELLADO, Myriam de Las Mercedes; YOON, Kil Chang. Effect of formulation on the quality of frozen bread dough. Brazilian Archives of Biology and Technology, v. 46, n. 3, p. 461-468, 2003. Disponível em: <http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132003000300018&lng=en&nrm=iso&tlng=en>. Acesso em: 26 ago. 2014.
1516-8913
url http://repositorio.furg.br/handle/1/4610
http://dx.doi.org/10.1590/S1516-89132003000300018
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Institucional da FURG (RI FURG)
instname:Universidade Federal do Rio Grande (FURG)
instacron:FURG
instname_str Universidade Federal do Rio Grande (FURG)
instacron_str FURG
institution FURG
reponame_str Repositório Institucional da FURG (RI FURG)
collection Repositório Institucional da FURG (RI FURG)
repository.name.fl_str_mv Repositório Institucional da FURG (RI FURG) - Universidade Federal do Rio Grande (FURG)
repository.mail.fl_str_mv
_version_ 1807384393178677248

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